Gingerbread Cookie Cupcakes
Gingerbread Cookie Cupcakes are a festive treat that combines the warm spices of ginger, cinnamon, and nutmeg into fluffy cupcakes topped with creamy cream cheese frosting. Perfect for holiday celebrations or cozy nights in, these cupcakes are not only delicious but also evoke nostalgia and joy with every bite. Their charming appearance makes them a delightful addition to any dessert table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ¾ cup dark brown sugar, packed
- ½ cup unsalted butter, room temperature
- 2 large eggs, room temperature
- ½ cup unsulfured molasses
- ½ cup milk
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, ginger, cinnamon, nutmeg, and salt.
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in molasses.
- Gradually mix dry ingredients into the wet mixture, alternating with milk until just combined.
- Fill cupcake liners about two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean. Cool before frosting.
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg